After the pie crust has cooled, start preparing the filling. Remove ice cream from the freezer and place it inside a recycled plastic grocery bag (for easier clean-up) before transferring it to the refrigerator to allow the ice cream to soften slightly.

Remove the metal medium bowl and utensil(s) from the freezer. Whip the cream until it forms soft peaks. (Watch RealSimple video; however, note we are not adding sugar to the cream because, in this recipe, we're using vanilla and Kahlúa® to sweeten.)

Add other liquid ingredients (vanilla and Kahlúa®) to the Whipped Cream.

At serving time, and for clean, smooth pie slices, heat a knife in hot water and dry with a paper towel before cutting the pie. Heat and dry the knife for each slice. Back to Top

Notes about Whipped Kahlúa® Pie

Chill the vanilla and Kahlúa® so they work with the recipe and do not break down the cream. You may certainly pre-measure and mix these liquids to have them ready at the final stages of this recipe.

Rachel Ray's Test Kitchen Director says it "takes around three (3) minutes with a mixer or five (5) minutes by hand" to get heavy cream to the soft peak stage. If you whip for too long, you'll end up with butter!